Preheat your oven to 400 degrees and line two cookie sheets with parchment paper or silicone liners. Set aside.
In a small bowl, add the red sugar and 1 1/2 teaspoons of the cinnamon. Mix it up then set aside.
2 Tablespoons red sugar
In another small bowl, add the green sugar and the remaining 1 1/2 teaspoons of cinanmon. Mix it up and set it aside.
2 Tablespoons green sugar
In a large bowl, add the sugar, shortening, butter, and eggs and beat with a mixer until smooth.
1 1/2 cups sugar, 1/2 cup shortening, 1/2 cup butter, 2 eggs
Add in the flour, cream of tartar, baking soda, and salt and stir.
2 3/4 cups flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, 1/4 teaspoon salt
I popped mine in the fridge to firm up. It makes the dough easier to work with but if you don't have time, you can get right to scooping.
Use a cookie scoop to scoop out 3/4" balls. Smooth with your hands then roll in the cinnamon-sugar mixtures.Put the coated balls on your prepared cookie sheets, about 2" apart.
Bake for 8-10 minutes or until the centers of the cookies are just set. Remove from oven, let cool on the pan for about a minute, then move to a cooling rack to cool completely.
Notes
Chill cookie dough, covered, for up to 24 hour before baking, if desired.Recipe from Betty Crocker